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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is the traditional way to prepare most vegetables in the part of India my husband is from. You can substitute other vegetables into this recipe as well: eggplant and potato, or cauliflower and potato, or peas and carrots. Serve with flat bread, dal, and jeera rice. Ingredients:
2 tablespoons canola oil |
1 teaspoon cumin seeds |
1 teaspoon mustard seed |
1 tablespoon ground coriander |
1/2 teaspoon ground turmeric |
1/2 teaspoon red chile powder |
1/2 head cabbage, sliced |
2 potatoes, chopped |
1 tablespoon ginger-garlic paste |
1 teaspoon salt |
1/2 cup water, or as needed |
1/4 cup chopped fresh cilantro, or to taste |
Directions:
1. Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
2. Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.
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